Mango Jelly

Looking for a refreshing, sweet, and creamy dessert? This Mango Jelly recipe is a guaranteed crowd-pleaser! Made with juicy mangoes, bouncy gulaman, mini sago, and sweetened cream, it's the ultimate chilled treat for warm days or family gatherings. It is incredibly easy to make ahead of time and always a hit.

I braved my weighing scale today, and I have to say, the encounter was far from pretty. Ugh, I really need to take control of my burgeoning waist/weight, but it's kind of difficult when dreaming up delicious concoctions for the blog is my living.

Take, for instance, this mango jelly. It was so good, with loads of juicy mangoes, jiggly gelatin, sago, and sweetened cream; I couldn't resist a few (or more) servings! In fairness, though, I didn't finish the whole bowlful in one sitting. It took me a day and a half.

What is mango jelly

This mango gulaman is a delicious adaptation of the popular mango sago. Both desserts are mostly similar in taste, but with a few changes in prep.

In the recipe below, we're taking this Chinese restaurant classic up a notch. In addition to the mango cream and mini sago, we're throwing in mango chunks, jelly cubes, condensed milk, and table cream to the sago. The result is just as delicious but definitely more fun to eat.

Ingredient notes

• While you can use just about any type of mango, I highly recommend using Manila Mangoes or a similar cultivar, Ataulfo. They're juicier and sweeter, with smooth flesh and few fibers.
• The recipe uses jelly, the powdered form of agar-agar made from seaweed. You can substitute gelatin like Knox or Jello, but the texture will be softer and less sturdy.
• Omit the sugar if the gulaman brand is already sweetened.
• Clear, unflavored jelly mix provides a nice contrast with the yellow mangoes. If you want to add color and depth of flavor, swap in mango-flavored jelly or replace part of the water with mango juice when cooking the gulaman.
• You can swap the mini sago with regular-sized sago for a more fun, chewy texture! You can buy already-cooked sago or cook dry pearls following this easy how-to-cook-sago tutorial.
• All-purpose cream adds richness and creaminess, while condensed milk sweetens the dessert.

How to make mango jelly

• I used half a package (48 grams) of jelly powder, which yields about 4 cups of cubes. As each brand may require a different amount of liquid, please follow the package's directions.
• Add the mini sago to a pot of boiling water and cook for about 10 minutes. Make sure the water is rapidly boiling before adding the pearls lest they turn into mush. Turn off the heat, cover with a tight-fitting lid, and let stand for another 10 to 15 minutes or until completely translucent, with no white in the center. Immediately drain them and rinse under cold running water using a fine-mesh sieve.

• Cube five mangoes, then puree the remaining mango until smooth.
• Stir in a large bowl with the gulaman, sago, all-purpose cream, and condensed milk. For the best taste, chill the dessert in the refrigerator for a few hours.

How to serve and store

• Give this mango dessert a try! A delicious medley of sweet, creamy, and tangy is the best way to enjoy mangoes all summer!
• Store in a container with a tight-fitting lid and refrigerate for up to 3 days.

Looking for more refreshing treats perfect for warm weather? Try this buko lychee sorbet or this almond jelly with fruit cocktail. Enjoy!